I am very happy with this blog - I may just start randomly talking about all sorts of things on here now. Hey Reg look up Remington SP-10 and tell me what it is?
Taking you hunting just one time would sum it up for you - maybe goose hunting you could video tape if you have a camera? It's a lot of fun laying in an open field in a coffin blind all camouflaged with corn stalks or alfalfa calling the bird close enough to spring out with the guns a blazing. I'm waiting to to try goose this fall in my smoker that I got for Christmas. If anyone reads let me know if you have a good brine recipe for goose meat before I smoke it.
1 (6 to 8 pound) wild goose, giblets reserved Garlic salt, to taste Paprika, to taste 1 carrot, chopped 1 1/2 celery ribs, chopped 1 1/4 teaspoons salt 1 onion, chopped 4 tablespoons flour 1 cup sour cream 1 (4 ounce) can mushrooms
Wipe goose as dry as possible inside and out with paper towels. Season with garlic salt and paprika. Put on a rack in a shallow baking pan and roast, uncovered, at 325 degrees F for 1 hour, or until goose is browned and fat is rendered. Pour off liquid fat, reserving 3 tablespoons.
Meanwhile, simmer goose giblets, neck and wing tips in water to cover with carrot, celery and 1 teaspoon salt.
In reserved 3 tablespoons of goose fat cook the onion soft and yellow; stir in 2 tablespoons of the flour, then blend in liquid from the giblets. If necessary, add water to make 1 cup. Stir remaining 2 tablespoons flour into sour cream and then blend into gravy; season with remaining salt, or to taste. Put goose back in roaster and pour gravy and mushrooms over it. Cover roaster and roast for another 2 hours.
...it's what brian would have wanted and when brian's happy, everyone's happy.
ReplyDeleteI am very happy with this blog - I may just start randomly talking about all sorts of things on here now. Hey Reg look up Remington SP-10 and tell me what it is?
ReplyDeleteTaking you hunting just one time would sum it up for you - maybe goose hunting you could video tape if you have a camera? It's a lot of fun laying in an open field in a coffin blind all camouflaged with corn stalks or alfalfa calling the bird close enough to spring out with the guns a blazing. I'm waiting to to try goose this fall in my smoker that I got for Christmas. If anyone reads let me know if you have a good brine recipe for goose meat before I smoke it.
ReplyDeleteGood Goose Meat Recipe:
ReplyDelete1 part Goose Meat
2 servings A1 Steak Sauce
a pinch of basil
Roast Goose with Mushroom-Sour Cream Gravy
ReplyDelete1 (6 to 8 pound) wild goose, giblets reserved
Garlic salt, to taste
Paprika, to taste
1 carrot, chopped
1 1/2 celery ribs, chopped
1 1/4 teaspoons salt
1 onion, chopped
4 tablespoons flour
1 cup sour cream
1 (4 ounce) can mushrooms
Wipe goose as dry as possible inside and out with paper towels. Season with garlic salt and paprika. Put on a rack in a shallow baking pan and roast, uncovered, at 325 degrees F for 1 hour, or until goose is browned and fat is rendered. Pour off liquid fat, reserving 3 tablespoons.
Meanwhile, simmer goose giblets, neck and wing tips in water to cover with carrot, celery and 1 teaspoon salt.
In reserved 3 tablespoons of goose fat cook the onion soft and yellow; stir in 2 tablespoons of the flour, then blend in liquid from the giblets. If necessary, add water to make 1 cup. Stir remaining 2 tablespoons flour into sour cream and then blend into gravy; season with remaining salt, or to taste. Put goose back in roaster and pour gravy and mushrooms over it. Cover roaster and roast for another 2 hours.
Yields 6 to 8 servings.
Nice,thanks guys I will remember these once I harvest some geese this fall
ReplyDelete